Rachael Ray Deviled Chicken Recipe Recipe For Lasagna Recipe Cards

RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH

Steps:

• For the chicken, preheat oven to 450˚F
• Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
• Season chicken with salt, pepper and granulated onion
• Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
• Top with chopped celery tops, parsley and scallions
• Serve with celery and carrot sticks
• For the squash, lower the oven to 425˚F
• Cut and seed squash and cut into 4 portions
• Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
• Cool and scoop out flesh, keeping shell and thin layer of flesh intact
• Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
• Mash and mix together to combine
• Preheat broiler
• Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives

DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW

Steps:

• Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
• Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
• While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
• Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
• Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.

DEVILED CHICKEN FRANCESE

Steps:

• Gather your ingredients and a gel board to prepare chicken.
• Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
• Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
• Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
• Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
• Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE

Steps:

• Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;